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00000cam a2200000 7i4500 |
| 001 |
0000102780 |
| 008 |
241205s2021 nyu eng |
| 020 |
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|a 9781014649249
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| 040 |
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|a UniSZA
|e rda
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| 100 |
1 |
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|a Zipperer, paul
|e author
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| 245 |
0 |
4 |
|a The Manufacture of Chocolate and Other Cacao Preparations
|c Paul Zipperer
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| 250 |
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|a Second edition
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| 264 |
|
1 |
|a New York
|b Spoon and Chamberlain
|c ©2021
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| 264 |
|
4 |
|c ©2021
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| 300 |
|
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|a x, 277 pages
|b illustrations
|c 24 cm
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| 336 |
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|a text
|2 rdacontent
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| 337 |
|
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|a unmediated
|2 rdamedia
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| 338 |
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|a volume
|2 rdacarrier
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| 650 |
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0 |
|a on order
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| 999 |
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|a 1000187328
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
|
| 999 |
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|a 1000187329
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
|
| 999 |
|
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|a 1000187330
|b Red Spot
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
|